Creamy Pour-Over Baked Potatoes

These Creamy Pour-Over Baked Potatoes are soft, cheesy, and full of cozy flavor. Thin potato slices are covered in a warm mix of sweet caramelized onions, cream, Parmesan cheese, and thyme, then baked until golden and bubbly. It’s a simple, comforting side dish that feels like a warm hug on a cold day.

This warm winter side dish keeps things easy and simple. Thin slices of potato are placed in a glass baking dish and covered with one creamy sauce made from heavy cream, sweet caramelized onions, Parmesan cheese, and fresh thyme. As it bakes, it turns into something between scalloped potatoes and a cheesy gratin — rich, golden, and full of comfort. This is the kind of meal you pop into the oven on a chilly night while the kids finish their homework, and soon the whole house starts to smell warm and cozy.

Serve these creamy baked potatoes next to roasted chicken, meatloaf, or simple baked pork chops. A crunchy green salad with a tangy dressing, or some steamed green beans, helps balance out the richness. For a full cozy meal, add warm crusty bread to soak up the extra sauce, along with a side of applesauce or fresh orange slices for a light, family-friendly touch.

Servings: 6

Ingredients

• For the Onions

• 2 tablespoons unsalted butter

• 2 large yellow onions, thinly sliced

• 1 teaspoon granulated sugar (optional)

• 1 tablespoon olive oil (optional)

For the Cream Sauce

• 2 cups heavy cream

• 1 cup finely grated Parmesan cheese, plus 2 tablespoons for the top

• 1 ½ teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper

• Use 2 teaspoons of fresh thyme, chopped, or 1 teaspoon of dried thyme.

For the Potatoes

• 3 pounds russet or Yukon Gold potatoes, peeled if you like, thinly sliced

• 1 tablespoon unsalted butter or cooking spray, to grease the dish

Creamy Pour-Over Baked Potatoes: Directions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch glass baking dish with butter or cooking spray and set aside.

2. Put a large frying pan on medium heat. Add 2 tablespoons butter and let it melt.

3. Add the sliced onions and ½ teaspoon salt to the pan.

4. Cook the onions slowly, stirring every few minutes, for 20 to 25 minutes until they are soft and golden.

5. If onions stick or dry, lower the heat. Add olive oil and a splash of water if they look too dry.

6. To speed browning, stir in 1 teaspoon sugar. Keep cooking until the onions are deep golden and smell sweet. Remove from heat and let cool a little.

7. In a medium bowl, mix the heavy cream, 1 cup Parmesan, the remaining 1 teaspoon salt, black pepper, and thyme. Whisk until smooth.

8. Stir the warm caramelized onions into the cream mixture.

9. Slice the potatoes thinly (peel first if you want). Try to make slices about the same thickness.

10. Arrange the potato slices in the greased baking dish in one or two even layers.

11. Stir the cream sauce once more, then pour it slowly over the potatoes so the onions and thyme spread out.

12. Gently shake the dish side to side or use a spoon to help the sauce sink between the potato slices.

13. Sprinkle the last 2 tablespoons of Parmesan cheese on top.

14. Cover the dish tightly with foil and place it on the middle oven rack.

15. Bake covered for 45 to 55 minutes. Check by poking the center with a knife — it should go in easily.

16. Remove the foil and bake uncovered for another 15 to 20 minutes until the top is golden and bubbly.

17. Let the dish rest for at least 10 minutes so the sauce thickens.

18. Scoop and serve warm with your choice of main dish and sides.

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